The mechanisms by which taste passes from prohibition to permitted food: pickling (כבוש) for 24 hours cold equals cooking; the heat of a first vessel (כלי ראשון) where the hand recoils (יד סולדת) cooks and forbids everything, versus the second vessel (כלי שני); the lower prevails (תתאה גבר); a roast (צלי) forbids only a finger's thickness (כדי נטילה) — except the fat that permeates (פעפוע); and salting (מליח כרותח): food too salty to be eaten as is acts like boiling (Shulchan Aruch, Yoreh De'ah 105 — 14 se'ifim)
אִסּוּר שֶׁנִּשְׁרָה עִם הֶתֵּר מֵעֵת לְעֵת בְּצוֹנֵן — מִקְרֵי כָּבוּשׁ, וַהֲרֵי הוּא כִּמְבֻשָּׁל, וְנֶאֱסַר כֻּלּוֹ. אֲבָל פָּחוֹת מִכָּאן — בַּהֲדָחָה סַגִּי.
A prohibition soaked together with permitted food for twenty-four hours cold (מעת לעת בצונן) is called pickled (כבוש), and it is as if cooked (כמבושל): everything becomes forbidden. But less than this, a rinsing suffices (בהדחה סגי).
Shulchan Aruch, Yoreh De'ah 105:1LEVEL 01
Hebrew text of the 14 se'ifim with a fluent English translation. Pickling (כבוש), first and second vessel (כלי ראשון / כלי שני), the lower prevails (תתאה גבר), roasting and a finger's thickness (צלי / כדי נטילה), the fat that permeates (פעפוע) and salting (מליח כרותח) explained with practical kitchen cases.
📖 StudyLEVEL 02
In-depth pilpul: the sugya of Chullin, the status of the כלי שני according to the Maharshal (Taz sk4, Shach sk5-6), the yesod of פעפוע and נטילת מקום, the debate on ספק כבוש (Taz, Kreti, Noda BiYhuda), the apparent contradiction in the Shulchan Aruch between se'if 7 and se'if 9 (Taz sk22), חקירות and נפקא מינות.
📖 StudyLEVEL 03
Comparative tables (כבוש in water / brine / vinegar, כלי ראשון / כלי שני, lean / fat צלי, salting on both sides), golden rules, classic pitfalls (תתאה גבר, פעפוע, מליח כרותח, אין הנאסר אוסר) and memorization of the 14 se'ifim.
📖 StudyLEVEL 04
The practical halacha according to the Shach, Taz, Pri Megadim and Pitchei Teshuva, then the Sephardic poskim (Yabia Omer, Yalkut Yosef, Or LeTzion) and Ashkenazi poskim: meat/milk vessels, כלי ראשון / כלי שני in the kitchen, the מליחה of meat-koshering and marinades. Note: the Shulchan Aruch HaRav does not deal with this siman — this is a level of psak, not "Daat HaRav".
📖 StudyAccording to the Shulchan Aruch (YD 105:1), a prohibition soaked together with permitted food for twenty-four hours cold (מעת לעת בצונן) is called pickled (כבוש), and it is as if cooked (כמבושל): everything becomes forbidden. Less than this, a mere rinsing suffices (בהדחה סגי). But if it soaks in brine (ציר) or vinegar (חומץ), the action is faster: it is as cooked once it has stayed long enough to bring it to a boil (כדי שירתיח); less than that, one removes only כדי קליפה (the thickness of a peel). For practical halacha, consult your Rav.
This is se'if 2. The heat of a first vessel (כלי ראשון) — the one that was on the fire, as long as the hand recoils from it (יד סולדת בו) — cooks and forbids everything. The heat of a second vessel (כלי שני), into which one poured, does not cook; according to the views cited, either it neither expels nor absorbs taste, or it forbids only כדי קליפה. One is careful לכתחילה, but בדיעבד it is permitted without קליפה, a rinsing suffices. For practical halacha, consult your Rav.
This is the heart of se'ifim 4-5. In a dish with sauce, the gravy (רוטב) carries the פליטה of the prohibition and mixes it into the whole dish, which therefore requires 60. But on a dry roast (צלי) near the fire, without stirring or covering, the prohibition advances only a finger's thickness (כדי נטילה, כעובי אצבע) — for something lean (כחוש). The fat, however, permeates everything (מפעפע בכולו): a fat kid roasted with its חלב requires 60 against the חלב, otherwise everything is forbidden. Since we are not expert in distinguishing lean from fat (Rama), the custom is to require 60, and even then נטילת מקום. For practical halacha, consult your Rav.